Recipe1. Pre-heat oven to 375 degrees.2. Using mixer, whisk 8 ounces of cream cheese, cup of diced sundried tomatoes, and salt and pepper to taste. Set aside. 3. Using a sharp knife, cut 4 jumbo jalapenos length-wise, starting at the base and cutting toward the stem.4. Take a Parisian scoop, or melon-baller, and remove seeds and ribs of jalapenos. If you would like the dish spicier, leave a few seeds. 5. Take the cream cheese mixture, and stuff each jalapeno half with a spoon. 6. Next, wrap each stuffed jalapeno with thin strips of bacon. Wrap at an angle to cover the entire jalapeno. 7. Take a toothpick and place at the end of the bacon wrap to hold everything together. 8. Place on a baking sheet that has been lined with parchment paper. 9. Bake for about 10 minutes or until bacon is sizzling and serve.